Crab Lorenzo Recipes

CRAB LOUIS

Steps:

• Divide the salad greens, crab, tomatoes, eggs and olives between two serving plates. In a small bowl, combine the remaining ingredients; drizzle over salads.

CRAB LORENZO

Steps:

• Sauté mushrooms, shallots and garlic in butter until transparent; remove from heat and mix in flour.
• Over low heat, slowly stir in half and half.
• Cook until smooth, about 3-4 minutes.
• Add chives, bay leaf, Worcestershire, wine, salt and pepper to taste and bring to a boil.
• Simmer 30 minutes; remove bay leaf.
• Add crabmeat and cook 3 to 4 minutes.
• Arrange toast slices on a heatproof platter or baking sheet with sides.
• Spoon hot crabmeat mixture over toast; cover with hollandaise sauce.
• Broil 1 to 2 minutes, until lightly browned.
• Garnish with chopped parsley and serve immediately.

DEVILLED EGGS WITH CRAB

Steps:

• In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Place the filled eggs on a platter and serve.

CRISPY CRAB RANGOON

Steps:

• In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. , Place about 1-1/2 teaspoons in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce.